Classic Ikon 5" Boning Knife

I’ve used it for trimming silver skin off pork loins and the blade slides through effortlessly. The handle fits my hand well and stays secure even when wet. This knife shaves minutes off prep time compared to my old one.

The pointed tip makes precise cuts around joints a breeze, and the blade holds its edge noticeably longer than my old knives. I got through a whole pork shoulder for Sunday dinner with zero frustration.

I've been breaking down whole chickens with this for a few weeks and the pointed tip really does slip right under the skin and around joints. The handle has a nice weight to it, so it never feels like it's going to twist in my hand.